Follow along with step-by-step photos to make this easy candied orange peel recipe! It's a great way to prevent food waste by turning the scraps of an orange into homemade candy. Use this candied peel in your favorite baked goods, dip the peel in chocolate for a sweet, zesty treat, or give it as homemade gift for the holidays!
What is candied orange peel?
In case you've never heard of candied orange peels before, they're exactly what they sound like: strips of orange peel that have been cooked in a simple syrup til they're soft and chewable, and then (optionally) rolled in sugar for an extra sweet finish. They have a strong orange flavor that really shines in baked goods like bread and scones, but taste equally good on their own (especially dipped in chocolate!).
If you've made my candied lemon peel, you'll notice that the process for making candied orange peel is nearly identical. It takes a bit of time, but it's actually an easy, largely hands-off project. And you'll only need the most simple ingredients: oranges, water, and granulated sugar.
So, are you ready to do this? Let's dive in!
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How to make Candied Orange Peel
To begin, rinse three oranges. I'm using navel oranges here, but any variety will work! (You can also use more than three, like I did for these photos, but you'll want to increase the other ingredients accordingly.)
Cut the top and bottom off each orange and score the skin into quarters.
Remove the skin (both the orange zest and pith - the white part), and cut into ¼" wide strips. Wrap the oranges in plastic wrap to store for other use.
Place the orange peel strips in a medium saucepan and cover with cold water.
Blanch the peels: Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more.
This blanching process removes the bitterness that orange peel naturally has. If you're concerned about your candied peel being bitter, you may want to blanch the peels anywhere from 4-5 times to ensure no bitterness remains. Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
In the same (now empty) saucepan, whisk together 2 ¼ cups of granulated sugar and 1 ⅛ cups of water.
Return the saucepan to the stove and bring the mixture to a simmer. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn't boil. It should reach a temperature of about 230°F-235°F if measured with a kitchen thermometer, which is considered the "thread stage" of candy-making.
Note: I've made this candied orange peel recipe many times without using any sort of candy thermometer, so if you don't have one, don't fret!
Add the orange peel and cook just until the whites (pith) are fairly translucent, adjusting the heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but since every stove and pan is different, it's a good idea to check on them every 10-15 minutes.
If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.
(Note: In the below photo, the syrup was just on the edge of getting too hot and starting to boil. You'll want to keep the simmer slightly lower.)
Drain remaining syrup from the peels (or remove the peel from the syrup with a slotted spoon) setting the excess syrup aside for another use if desired. Toss the candied peels in a bowl of sugar to coat (optional), and then spread out in a single layer on a drying rack to dry. This can take anywhere from 3-5 hours, depending on your environment. Once dry, store in an airtight container at room temperature.
For even more of a special treat, you can also dip them in melted dark chocolate once they're dry to make chocolate-covered orange peels!
How to use candied orange peel
Candied citrus peels of any sort are great for using in baked goods like sweet breads, scones, cakes, and cookies. They're often added to Italian florentine cookies and pannetone, German stollen, and fruitcake. They'd be a fantastic addition to these raisin cinnamon rolls!
You can also use this candied peel as a garnish on cakes and cupcakes, salads, and cocktails (like the classic Old Fashioned).
And of course, you can simple enjoy these on their own as a sweet treat! They're especially great for snacking when they're dipped in chocolate, and make a great gift during the holidays.
Common questions about this recipe
When stored in an airtight container in a cool, dry place, this candied peel should stay fresh for several months. Refrigeration isn't required.
The pith of all citrus peel is naturally quite bitter, which is why it's important to blanch your peel before candying it. If you find that your candied peel is too bitter for your tastebuds, try blanching it more next time.
Once the peel has been candied and briefly cooled, twist each piece around a toothpick or straw to curl it. Let it dry this way, and then store as usual.
Ready to make more candied treats?
Try one of these recipes next!
Have you made this recipe?
If so, I'd love to hear your feedback; you can leave a rating and review in the comments section below! It's also so helpful if you help spread the word by sharing this post on your favorite social media channel. If you happen to snap a photo of what you've baked, be sure to share it on Instagram and tag me (@brighteyedbaker) so I can give you a shoutout!
Candied Orange Peel
An simple recipe for candying orange peel, with step-by-step photos. Use them in your favorite recipe, dip them in chocolate for a sweet treat, or give them as homemade gifts!
- Prep Time: 30 minutes
- Cook Time: 1 hr 9 minutes
- Total Time: 1 hr 39 minutes
- Yield: 1 ½ - 2 cups candied orange peel
- Category: candy
- Method: stovetop
Ingredients
- 3 oranges, preferably organic
- 2 ¼ cups (447 grams) granulated sugar, plus extra for rolling
- 1 ⅛ cups (255 grams) water
Instructions
- Rinse the oranges. Cut the top and bottom off each and score the skin into quarters.
- Remove the skin (both the peel and pith - the white part), and cut the skin into thin strips about ¼″ wide. Wrap the oranges in plastic wrap to store for other use.
- Blanch the peels: Place the strips of peel in a medium saucepan and cover with cold water. Set the saucepan on the stove over high heat and bring to a boil. Once boiling, drain the water from the peels. Cover with fresh water and repeat this process at least twice more. (This removes the bitterness that orange peel naturally has; you may want to blanch the peels 4-5 times to ensure no bitterness remains.) Once done, drain the water for the last time and transfer the peels to a bowl while prepping the sugar syrup.
- In the same (now empty) saucepan, whisk together the sugar and water. Return the saucepan to the stove and bring the mixture to a simmer over medium-low heat. Let the mixture cook for 8-9 minutes at a constant simmer, adjusting the heat as needed to make sure it doesn't boil. If you own a kitchen thermometer, the syrup should reach about 230°F-235°F, which is considered the "thread stage" of candy-making.
- Add the orange peel to the syrup mixture and cook just until the whites (pith) are fairly translucent, adjusting heat as necessary to maintain a simmer and prevent boiling. For me this takes about 45 minutes to 1 hour on medium-low heat, but every stove and pan is different so it's a good idea to check on them every 10-15 minutes. If necessary, swirl the pan occasionally to make sure that all of the peels get covered with syrup. Avoid stirring, as this will cause crystallation.
- Drain remaining syrup from the peels, setting aside for another use if desired. Toss the peels in a bowl of sugar to coat (optional), and then transfer to a wire rack to dry (usually about 3-5 hours). Once dry, store in an airtight container. These keep well for at least a few months in a cool, dry place.
Notes
Method adapted from Food Network
Jenny
Made these this afternoon to go on a cake. They are dry but are so nice already! Really worth the effort. Will be making again!!
alexandra
I'm glad you liked them! That's a great idea to add them to cake; I'm already imagining a chocolate-orange cake in my future. :)
Mina
Hey! Thanks for this great recipe. I really liked the clear instructions and photos.
Unfortunately (due to my lack of knowledge of simple syrup-making rules and general newbieness) I still managed to burn the peels to a crisp!! They were black and could be snapped in half! The syrup stuck to the colander and my sink like concrete and I had to scrub with boiling water and detergent for ages haha
I think the syrup must have burnt as the orange peels smelt bad and it was dark brown. I thought it might have been 'caramelizing' haha
Only posting this so others can learn from my failure. I'll try again soon and I'm sure they'll work out :)
alexandra
Oh no! That's a bummer!
I don't think you really want any caramelization going on here. :/ Definitely try it again and let me know how it goes! Make sure your simple syrup stays at a simmer the whole time the peels are cooking (no boiling!) and if the peels turn translucent before the time is up, take them off the heat early. Hope that helps!
Mina
Hi again Alexandra,
I tried this recipe again, watching the syrup like a hawk (I also bought a candy thermometer to make sure it didn't go above 112 degrees celcius). After 1.5 hours the peel was translucent. Probably because I used the smallest burner this time.
Anyway, they turned out great! Dipped them in dark choc...yum!
Thanks again :)
alexandra
I'm so glad to hear it! I need to make some more myself and dip in dark chocolate... that sounds yummy! Thanks for letting me know. :)
lacey
I also had trouble with the syrup becoming crystallized and the peels burning at 20 min. stove was on low the whole time but with big slow bubbles forming ... ???? too hot or not hot enough idk.
alexandra
It sounds like it must have been too hot, but that's strange to me. Perhaps you should try using a more heavy-duty pan? Something with a light colored bottom might be helpful to for keeping a closer eye on the peels.
My other thought is that maybe you cooked your sugar down too much before adding the peel. Try cooking it less, that way it can simmer more, like you see in the photos, rather than bubbling really slowly, which suggests it is thick.
katrina
I am making these now. Taste good. I added lime extract and coconut flakes to mine. :)
alexandra
Yay! Love that idea!
katrina
I ended up making the orange scones too! They were amaaaaaaaazing!!! I had to replace cream with cream cheese and orange juice concentrate with just orange juice and then added some orange extract and lavender essential oil. Soooooo good! Thanks so much for these recipes. I used the leftover orange peel syrup and added that to jasmine tea. My friend and I loved this today!
Anne Powers
I needed candied orange peel for an Italian recipe "sfogliatelle". After spending a Saturday driving around town I came across your site and decided to try making them myself. They turned out PERFECT!! Now...on to the hard part. Thank you for the great instructions.
alexandra
That's awesome! I'm so glad the recipe was helpful for you. :) Good luck with your sfogliatelle! It sounds like quite a pastry feat to accomplish!
June
I am about to harvest my first crop of blood oranges (all seven!) and searched for a candied peel recipe to garnish chocolate mousse. This looks perfect thank you - I may dip one end in dark chocolate too - just in case there isn't enough in the chocolate mousse!
alexandra
Sounds so good. I love chocolate mousse! I say go for the extra dipping of chocolate; that's certainly something I would do!
Elaine
As a suggestion for the left over syrup (i used to do candied lemon peel this way, or sometimes orange and lemon), i use the left over syrup to make "lemonade) by pouring a bit of soda water over it. My daughter's friends love it. another use would be drizzling over vanilla icecream (or using in the icecream if making from scratch).
alexandra
Both of those sound like awesome ideas! I especially love the soda water one since I love club soda with lemon or lime. Thanks for sharing!
Becky Clark
This is my second time making the orange peel. It is a keeper and just the right taste when I want something sweet.my 89 year old mom just loves them. Thank you for posting this.
William
I have been making candied Orange (and Lemon and Grapefruit) peel for some years now. My first recipes for the candied orange peel came 2 old cookbooks. "The Household Searchlight Recipe Book" copyright 1931 and "The Gourmet Cookbook Vol. 1" copyright 1950. After cooking the peels until they are just tender, drain them and cook in a 2 parts sugar to 1 part water mixture to a temp of 230° F on a candy thermometer. Then allow them to cool in the sugar solution overnight. Place them on a cookie sheet and place in a 250° F oven until the surface is firm (The Household Searchlight) Or Cook until tender, scrape off the white pith with a spoon and then cook in the Sugar water mix to 230°F Drain in a coarse sieve, cool on a plate and roll in granulated sugar "The Gourmet Cookbook Vol. 1"
Other Freshly cooked, canned or dried fruits may also be candied this way with the temp taken to 234° F to 238° F. Allow to cool in the syrup overnight, drain, roll in sugar and place on a cookie sheet in a 250° F oven until the surface is firm. Peaches, apples, figs, prunes, quinces, citron, pineapple, plums, cherries and apricots may all be used. (The Household Searchlight") I have no doubt many other fruits could also be used. The key is that the fruit must be cooked to tenderness before immersion in the syrup.
It is also possible to use food coloring in the syrup to tint the fruits to desired colors.
Mary
I used the orange juice in the sugar syrup and a dribble of elderflower cordial we had left over in the fridge as well as the water and sugar suggested by the recipe. The candied orange flavour is beautifully intense!
alexandra
That sounds fantastic! Did you still use the full amount of water in the sugar syrup as stated in the recipe? And did you just use all the juice from the three oranges? I love the idea and want to give it a try next time I make these.
Stone works
What about using an apple peeler machine for long strips??
Can't wait to try it!!
alexandra
I don't have an apple peeler, but I would try it if I did! (Just make sure you still get the pith - the white part- in there.) That would be fun to have long strips!
kstobias
Just made these and they're wonderful! I'm glad I read the other comments because I tend to walk away from food that needs a while to simmer. I used a cast iron skillet so took them off after only 20 minutes because they were already turning translucent and I wanted them to stay a little gummy. They were perfect after I rolled them in sugar and I even added the syrup to my tea! Best cup this year!
alexandra
Well I'm so glad you figured out what would work best for you BEFORE you started the recipe, so you ended up happy instead of frustrated! Every stove is different, and as you mentioned, so are pots/skillets/etc. Good thinking with using your judgement! Thanks for letting me know about your experience with the recipe; I'm happy you tried it. :)
Zara from Ireland
I love the way that you give so many really good
photographs with the recipes.
It is very reassuring to check every now and then
that your picture of the pan looks vaguely like mine!
I am new to this site but I am really enjoying it.
Great comments too from all the other "followers"
alexandra
Thanks, I'm so glad to hear that! It's great to know that the step-by-step photos were helpful. :)
sena
I tried this today for my florentines. It came out a bit hard XD probably I cooked too long.. but still amazingly yummy and useful. I'll try again with asian citruses later! Thank you for your great and easy recipe!
alexandra
Well, I'm glad you still liked the peels even if they weren't perfect! You're welcome, and I'd love to hear if you try the recipe out again and fix the problem of the peels being a bit hard.
Samia
Please help, I tried to make candied peel but somehow its turned out quite bitter. I did discard the water after the first boil. Could I still pick up the receipe from the second boil?
alexandra
I'm a little confused by what you mean. Did you try this recipe and end up with bitter orange peels, or another recipe? If you followed through with the entire recipe then you would be far past the first boil. If you could maybe explain your problem a little more I'd be happy to try to help:)
Sue
Hi. I am Gging to make some and as I have been eating oranges I have cut and frozen the peel. I have quite a few now so I wanted to make a lot in one go so do you have a weight ratio for the sugar and water solution? Thanks.
alexandra
The weight ratio would be 1 3/4 ounces sugar to every 1 ounce of water. (Based on the amount of orange peel used in the recipe as listed, this comes out to 10 1/2 ounces sugar to 6 ounces of water). Hope that helps!